GialloZafferano After the video of the desire to eat has risen to great, my variation is to grill the eggplant fries that just does not digest.
The trick to release all the water and dry them patiently, one by one to three times paid off, finally no bitter aftertaste and are really tasty, so much so that I regret at all the fried version. 
Ingredients: 2
large light purple eggplant mozzarella
a 300 gr. of smoked cheese
1 liter of past (and remains so, but at least the sauce for days after)
extra virgin olive oil 1 onion salt to taste
a handful of grated parmesan basil
when
Wash and slice the eggplant, season with salt one by one on one side and place them in a colander half hour.
Prepare the tomato sauce: In a crock, place 2:00 to 3:00 tablespoons of olive oil and thinly sliced \u200b\u200bonions, let cook well and add the past.
Cook and shrink a bit ', salt and pepper according to taste and finally add the basil, stir and continue a few minutes, then turn off the heat and let stand.
Place a tray and cover it with paper towel, place the slices of eggplant and dry with more paper towels on both sides and put them back on another tray or platter with paper towels ever.
After each layer dried twice (even three if necessary) to put a paper towel and continue with the eggplant.
Prepare the grill (on the heat or electricity) before grilling to check if the slices are dry if no Quick Review with kitchen paper.
At the same time prepare the Pyrex pan with parchment paper and begin to pay the past and then prepare the layers as follows:
Tomato sauce + + layer grilled eggplant sprinkled with parmesan + + provola some basil leaves into pieces and chunks of mozzarella.
Finish with slices of eggplant with tomato sauce, a nice layer of cheese, 4-5 basil leaves, bits of butter to form crust.
Bake at 200 degrees for twenty minutes and another 7-8 with the grill or cmq when the crust has formed.
Serve warm.
0 comments:
Post a Comment